Food product manufactured from sweet potatoes or yams and the process for producing same.



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JOSHUA HUDSON WILLIAMS, OF GREENVILLE, SOUTH CAROLINA, ASSIGNOR T0 VID-LIAMS COMPANY, OF GREENVILLE, SOUTH CAROLINA, A CORPORATION OF SOUTHCAROLINA.

FOOD PRODUCT MANUFACTURED FROM SWEET POTATOES OR YAMS AND THE PROCESSFOR PRODUCING SAME.

Specification of Letters Patent. Patented Aug, 28, 1917,

No Drawing. Continuation of application Serial No. 122,633, filedSeptember 28, 1916. This application filed.

November 17, 1916.

To all whom it may concern:

Be it known that I, Josriua Henson WVIL- LIAMS, a citizen of the UnitedStates, residing at Greenville, in the county of Greenville and State ofSouth Carolina have invented a new and useful Food Product Manufacturedfrom Sweet Potatoes or Yams and the Process for Producing Same, of whichthe following is a specification.

This case is a continuation of Serial No. 122,633, filed by me onSeptember 28, 1916.

The object of my invention is to provide an improved process ofmanufacturing foods from yams or sweet potatoes.

In carrying out my process I place a suitable quantity of yams or sweetpotatoes in a suitable container having a suitable perforated steel orwire shelf spaced from the bottom. This container is preferably a woodenor steel cylinder and the shelf is positioned about six inches from thebottom. A cover is fastened tightly over the top of the container. Thefirst step of my process is to apply a limited jet of steam to the yamsor sweet potatoes, causing a gentle sweat to take place. A part of thewater contained in the yams or sweet potatoes is evaporated through theskin in consequence. Nothing of food value is lost. But care must betaken not to apply too much steam at this stage of the process, as itwould cause the yams or potatoes to heat too quickly, thus opening thepores of the po tatoes and allowing valuable food elements to escapewith the water. After a sufiicient amount of water has been evaporated afull jet of steam is turned into the container which quickly cooks thesweet potatoes or yams thoroughly, converting the starch elements into asugary substance known as dextrin, which is very desirable. This mass isthen allowed to cool and the yams are then peeled. The mass is thenplaced in a mechanical mixer and mixed thoroughly. I then add an amountof flour sufficient to make a good dough, also salt and flavor, ifflavoring is desired. The amount of flour Serial No. 131,954.

added depends upon the fiber contained in the yams and also upon themoisture they contain, which varies at different seasons of the year. Tothis thoroughly mixed mass I then add yeast and allow the dough toferment for a considerable period. During this time it is knocked downseveral times, the object being for the yeast to break up a large partof the gluten cells contained in the mass. When the mass is fermented tothe right stage this sponge or dough will be in a fallen,'broken downcondition, flabby and slightly sour; in other words, a worked sponge.The process followed in the above described step is similar to thesponge method of making bread. To this sponge is then added a largeamount of yamsor potatoes which have been thoroughly cooked in themanner described above. The whole amount is remixed thoroughly and putin troughs to rise. There is enough life left in the yeastto bring thecomplete mass to a full rise. The mass is then made into loaves andbaked for several hours. The loaves are taken from the oven and allowedto cool for a considerable period. They are then sliced and the slicesare run through a pug mill, which gently pugs the pores of the slicedloaves together. The resultant pugged mass is then dried slightly, runthrough a suitable mill, and the milled small particles are then runthrough heavy steel rolls under high pressure, thereby producing flakes.The flakes are then toasted thoroughly, and are then ready to bemarketed.

What I claim is:

1. The process of manufacturing a food from potatoes consisting inplacing the po tatoes in a container, applying a limited et of steam tothe potatoes, subsequently-applying a full jet of steam to cook thepotatoes, cooling them, peeling, mixing, adding flour, salt and flavoras required, adding yeast and allowing the dough to ferment for aconsiderable period, working over the dough, adding more steamedpotatoes, remixing, allowing the mass to rise, baking for a considerableperiod, cooling, slicing the ing of a large proportion of cooked sweetloaves, running the slices through a pug potatoes mixed and baked with abaked mill, drying the resultant mass, milling into dough, the bakeddough' having as its ingre- 13 small particles,running the particlesthrough dients steamed sweet potatoes, flour and 5 heavy steel rollsunder high pressure to proflavoring ingredients, substantially as setduce flakes and toasting the flakes. forth in this specification.

2. A toasted flaked food product consist- JOSHUA HUDSON WILLIAMS.

Copies of this patent may be obtained for five cents each, by addressingthe Commissioner of Patents,

Washington, D. C.

